Generic Corn Bread
2 1/2 cups of corn meal
2 cups flour
2 cups milk
1/2 cup cut corn ( optional )
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
3 eggs beaten
3/4 cup sweet butter
1 cup sugar
Let the cornmeal soak in the milk overnight then beat in flour and other dried ingredients followed by the eggs, butter and finally the sugar. Put the batter in a couple of buttered loaf pans and cook at 425 degrees for 25 minutes. This can also be cooked in cake pans and sliced like a pie or you may use cast - iron corn bread trays.
See more of Martha's recipes.
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